Lemon Chiffon Pie from Healthy Diabetic Recipes

Lemon Chiffon Pie Recipe

Recipe Ingredients:

3 tbsp Margarine
3/4 cup Graham wafer crumbs
1/4 tsp Cinnamon
1/4 tsp Nutmeg
1/8 tsp Allspice
1 tbsp Unflavored gelatine (1 pkg)
1/2 cup Water
2 Eggs, separated
3 tbsp Sugar
1/2 tsp Lemon peel, grated
1/8 tsp Salt
1/4 cup Lemon juice
1/2 cup Sweetener equiv. to sugar
1/3 cup Powdered skim milk
1/3 cup Ice water
1 tbsp Lemon juice

Recipe Instructions:

Melt margarine in a pie plate at high for 30-45 sec. Combine graham
crumbs and spices. Add to pie plate and combine well with a fork.
Spread evenly over bottom of pie plate. Microwave at high for 3-5
min, watching carefully to prevent scorching. Allow to cool before
filling.

In a large measure, sprinkle gelatin on 1/2 c water. Allow to
soften. In a separate bowl, combine egg yolks, sugar, lemon peel,
salt and 1/4 c lemon juice. Microwave at medium for 5-8 min until
mixture comes to a boil stirring every 2 min. Add gelatin and
sweetener and mix well. Refrigerate until slightly thickened.

Beat egg whites, powdered milk, ice water and 1 tb lemon juice until
stiff. Carefully fold gelatin mixture into egg whites. Pour into
crust. Refrigerate for 2 hours before serving.

Each serving 1/8 pie, 1 starch, 1 fat choice 15 g carb, 4 g protein,
5 g fat, 115 calories

Source: More Choice, The Canadian Diabetes Microwave Cookbook by
Catha McMaster & Charlotte Empringham 1991

Shared by Elizabeth Rodier July 1993

Servings: 8

"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’."

~ John Thorne, American food writer

 

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